Vegan Cobb Salad

A classic Vegan Cobb Salad made with vegan egg, tempeh bacon, avocado, and fresh tomatoes. All served over a bed of fresh lettuce.

I made this Vegan Cobb Salad for lunch today.

Craving some serious proteins my original plan was to put some tempeh bacon on a salad, throw on some nuts, and call it good. Moments later I was online looking at Cobb Salad recipes. I had no idea this salad was so vegan unfriendly.

Well that of course got my head spinning and my blood flowing as veganizing is my super power.

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After a quick look I was happy to discover that all I needed was an avocado. Eden was eager for a walk anyway, so we put on our shoes and jackets and Eden grabbed her reusable grocery bag, and we took the short walk to the store all the while discussing how I was going to make a vegan hard boiled egg. Discussion might not be the right word, but Eden did learn how to say “egg”.

When I got home I tried carving eggs out of tofu and creating a “yoke” with a little seasonings.

In theory it worked great, but I had used extra-firm sprouted tofu and was a bit disappointed with the texture. So Eden and I put on our shoes and jackets and went back to the grocery store for some silken tofu. I laughed with the cashier about my forgetfulness and returned home. When I got home I re-made the eggs, quite thrilled with the results.

By this time it was nearing noon, so I turned on the heat under my cast iron skillet and started heating up my vegan meats.

Now it was time to assemble this Vegan Cobb Salad.

Except I didn’t have any lettuce. Now this was getting ridiculous. Preparation, it turns out, is not my superpower. Eden and I put back on our shoes and jackets for a third time and walked back to the store. This time I went to a different cashier on the other side of the store because honestly, it was starting to get embarrassing.

The good news: I had certainly worked up an appetite by the time I was finally finished. Also, all that work was totally worth it.

To make the Cobb Salad Dressing: mix all ingredients together until well combined. Refrigerate until ready to use.

To make the vegan egg: Using a small ice cream scoop gently carve out two halved ovals from the block of tofu. These should look like two halves of a hard boiled egg. With a melon baller scoop out the middle of each egg. Do not scoop too deep into the tofu as it will easily break.

Transfer the excess tofu to a small bowl. Add mustard and turmeric and with a fork (or your fingers) mix together until the tofu is mashed and spices are well combined. Return to eggs, filling to the top. Top with a pinch of salt.Place in the refrigerator while preparing the salad.

To assemble the salads, spread romaine lettuce evenly between two plates. Add the remaining ingredients in rows however you see fit. Top with Cobb Salad dressing and enjoy!

Love the look of the eggs! I don’t know if I will ever make the time to do that, but I love that the option is there 🙂 I usually just throw a little black salt and tumeric on tofu and call it a day! This salad looks awesome, exactly what I am craving right now!

The tofu is seasoned with turmeric and mustard in the middle and lightly salted. I think the yoke has a great flavor, and the white tastes like slightly salted tofu – a very neutral taste – which if I remember correctly is similar to what an atual egg white tastes like. If you don’ like the idea of raw tofu, you could slightly saute the cubes. Either way, I found that in the mix of a flavorful salad, they tasted just how I wanted.

Thanks 🙂 you are so funny! I have done this. years ago I made so many trips I could the store would not take any more checks/atm card LOL just in case of fraud. but the amounts were so small. So cash it was.

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